Flour, 4 cups
Unsalted butter, 4 tbs
Salt, 1/2 tsp
2 t Baking powder
1 tsp sugar
Water, 1 cup*
1 lb Saltfish
½ Sweet green pepper (finely chopped)
1 Onion (finely chopped)
½ Celery stalk (finely chopped)
1Garlic clove (minced)
1 T Parsley
1 t Thyme
Butter, 2 tbs
½ – 1 Hot pepper (finely chopped)
Tomato paste, 1/4 cup
Canola Oil for frying (optional – may also bake)
DIRECTIONS FOR THE PASTRY
Mix dry ingredients in large bowl. Cut in shortening with knives or pastry blender. Add water slowly to form a soft dough. Knead gently on a floured board for a few minutes. Cover and let rest for about 10 minutes.
Shape into small balls, roll out and cut into circles desired for the pate. *You may need to add a couple additional T of water depending on the humidity.
DIRECTIONS FOR THE FILLING
Soak saltfish overnight. Boil saltfish until, drain and mince with a fork. Sauté the vegetables in the butter until brown. Add remaining ingredients and saltfish and cook for a few minutes longer. If the filling seems dry add a little water. Let cool down before using. Place filling on each circle of dough, leaving edge bare, moisten edge with water. Turn over and seal meat inside dough by pressing moist edges together with fork.
Fry in oil or bake, until dough is golden brown.